The neurotoxicity of acrylamide in ultra-processed foods: interventions of polysaccharides through the microbiota-gut-brain axis
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Ultra-processed foods (UPFs) have become popular in recent years, however, the detrimental effects of their excessive consumption have also become evident. Acrylamide (AA), a processing hazard present in UPFs, can further aggravate the harmful effects of UPFs.... ...
